If you adore breakfast foods with a unique twist, you are going to fall head over heels for these Overnight Sourdough Pancakes. This recipe takes everyday ingredients and transforms them through the magic of long fermentation, developing a wonderful tangy depth and irresistible fluffiness that make every bite feel special. Whether you’re a devoted weekend brunch fan or just want to elevate your weekday mornings, these pancakes offer that perfect balance of lightness and a subtle sourdough tang that will keep you coming back for more.

Overnight Sourdough Pancakes - Recipe Image

Ingredients You’ll Need

Gathering simple, familiar ingredients is all it takes to create these magical Overnight Sourdough Pancakes. Each one plays an essential role, from the starter adding flavor and leavening to the buttermilk ensuring tender crumb and the melted butter lending rich moisture and a golden hue.

3/4 cup sourdough starter discard: This adds the classic tang and natural leavening that defines sourdough pancakes.
1 cup buttermilk (or milk): Provides moisture and acidity for tenderizing the batter and complementing the sourdough flavor.
3 tablespoons white sugar (or honey): Offers a subtle sweetness that balances the tang and browns nicely during cooking.
1 teaspoon vanilla extract: Adds warm, inviting aromatics that enhance overall flavor complexity.
4 tablespoons butter (melted): Brings richness and helps create that soft, golden texture.
2 large eggs (lightly beaten): Acts as binder and adds structure for a fluffy pancake.
2 cups all-purpose flour: The base that gives body and absorbs moisture for perfect consistency.
1 teaspoon baking soda: Wake up the batter and ensure fluffiness alongside the natural starter activity.
1 teaspoon baking powder: Additional leavening power for light, airy pancakes.
1 teaspoon fine sea salt: Enhances all the flavors and balances sweetness.

How to Make Overnight Sourdough Pancakes

Step 1: Mix Batter for Overnight Fermentation

Start by combining your sourdough starter discard, buttermilk, honey or sugar, vanilla extract, melted butter, and flour in a large mixing bowl. Whisk everything gently until the mixture is uniform and smooth. Cover the bowl loosely and let it rest overnight at room temperature, up to 12 hours. This slow ferment allows the flavors to deepen and the batter to develop that signature sourdough tang with an incredibly tender texture.

Step 2: Prepare Batter for Cooking

The next morning, your batter will be bubbly and fragrant—ready to transform into pancakes! Add in the lightly beaten eggs, baking soda, baking powder, and sea salt. Stir carefully just to combine, then cover and let rest for another 20 minutes at room temperature. This final rest helps the leavening agents activate fully so your pancakes rise beautifully.

Step 3: Cook the Pancakes

Heat your griddle or non-stick skillet until it’s hot and lightly grease it with butter or oil. Use about 1/4 cup of batter per pancake, pouring it gently onto the surface in neat rounds. Cook over medium heat until you see bubbles forming on top and the edges start to look cooked—around 3 minutes. Flip carefully and cook the second side until golden and fully cooked through, roughly another 3 minutes. This recipe yields about a dozen fluffy pancakes that boast a perfect crispy edge and soft, airy center.

How to Serve Overnight Sourdough Pancakes

Garnishes

One of the best things about Overnight Sourdough Pancakes is how well they pair with endless toppings. Classic maple syrup drizzled lavishly is an absolute dream, but don’t stop there—add fresh berries, a dollop of whipped cream, or a sprinkle of toasted nuts for texture and vibrant flavor contrast.

Side Dishes

Consider serving your pancakes alongside crispy bacon, scrambled eggs, or even sautéed seasonal fruit for a complete and satisfying brunch spread. The savory components beautifully complement the slight tang of the sourdough, creating a harmony of tastes.

Creative Ways to Present

For a fun twist, stack these pancakes with layers of cream cheese frosting and jam for a luscious treat. You might also try folding in chocolate chips or cinnamon to the batter before cooking for added excitement. Presentation-wise, a neatly stacked tower with edible flowers or a dusting of powdered sugar instantly elevates the experience.

Make Ahead and Storage

Storing Leftovers

If you have extra pancakes, no worries! They store beautifully in the refrigerator wrapped tightly in plastic wrap or kept in an airtight container. They will stay fresh for 2 to 3 days, making quick breakfasts delightfully easy.

Freezing

For longer storage, freeze your cooled pancakes in a single layer on a baking sheet, then transfer them to zip-top bags. Frozen pancakes keep well up to 2 months and thaw quickly for a convenient breakfast anytime.

Reheating

Reheat refrigerated or frozen pancakes by popping them in a toaster, skillet over medium heat, or in a 350°F oven until warmed through. They regain their crispy edges while remaining soft and fluffy inside—almost like freshly made.

FAQs

Can I use sourdough starter that’s not discard?

You can, but typically this recipe calls for discard to reduce waste. Using an active starter may require adjustments to hydration and fermentation time to balance the batter.

Is it necessary to ferment the batter overnight?

Not necessarily. Same-day cooking works fine, but the overnight fermentation deepens flavor and improves texture, making these pancakes truly remarkable.

Can I substitute all-purpose flour with whole wheat?

Yes, but whole wheat will produce a denser pancake and may require a bit more liquid. Experimenting gradually can help you find the perfect balance.

Why is my batter sometimes too thick or too runny?

Flour absorption and humidity vary by region. Adjust the batter consistency with small amounts of milk or flour until you get a thick but pourable batter.

Can I make waffles instead of pancakes with this batter?

Absolutely! The recipe works wonderfully for waffles—just cook in a preheated waffle iron until crisp and golden for a delightful variation.

Final Thoughts

There is something truly special about waking up to a stack of these Overnight Sourdough Pancakes—their tangy flavor, tender crumb, and easy preparation make them an absolute breakfast favorite. I encourage you to try this recipe and experience the magic that a little overnight patience brings to your morning table. Trust me, once you taste these, you’ll wonder how you ever lived without them!

Overnight Sourdough Pancakes

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Delight in the tangy and fluffy goodness of sourdough waffles or pancakes made with everyday ingredients. This versatile recipe uses sourdough starter discard combined with buttermilk and a touch of sweetness, producing a light, airy texture with a subtle sourdough flavor. Perfect for breakfast or brunch, you can either prepare the batter quickly for same-day cooking or ferment it overnight for deeper flavor. Ideal for cooking on a griddle or waffle iron to satisfy your cravings with a homemade touch.

Author: Mari
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes (same-day) or 12 hours 40 minutes (overnight fermentation)
Yield: 12 pancakes or 4 waffles 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Instructions

Mix Ingredients for Same-Day Cooking: In a large bowl, combine the sourdough starter discard, buttermilk (or milk), sugar or honey, vanilla extract, melted butter, and flour. Stir until the batter is well combined and smooth. Cover and allow the batter to rest for 20 minutes at room temperature to let the ingredients settle while you preheat your cooking surface.
Overnight Fermentation: Alternatively, whisk together sourdough starter, buttermilk, honey, vanilla extract, melted butter, and flour in a large mixing bowl. Cover the bowl and let it rest on your countertop overnight or up to 12 hours to ferment, which develops a richer sourdough flavor and tender texture.
Finish Batter Before Cooking: When ready to cook the next day, add eggs, baking soda, baking powder, and salt to the fermented batter. Stir gently to combine, cover, and let rest at room temperature for 20 minutes as you prepare your cooking equipment.
Cook Pancakes: Preheat a griddle or non-stick skillet until it is smoking hot. Lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the griddle, forming rounds. Cook on medium heat until bubbles form on the surface and the bottom is golden-brown, about 3 minutes. Flip carefully and cook the other side until golden brown and cooked through, another 3 minutes. Yield is approximately 12 pancakes.
Cook Waffles: Preheat your waffle iron and lightly grease with cooking spray or oil. Pour approximately 3/4 cup of batter onto the center of the iron and gently spread it out. Close the lid and cook according to your waffle iron manufacturer’s instructions until golden brown and crisp, usually between 3 to 6 minutes. This recipe yields about 4 standard-sized waffles.

Notes

You can substitute honey for white sugar for a more natural sweetness.
Overnight fermentation enhances sourdough flavor and improves texture but can be skipped for quick same-day cooking.
Adjust cooking times based on your equipment and desired crispness.
Store leftover batter in the refrigerator for up to 24 hours but baking powder and soda effectiveness might decrease.
Serve waffles and pancakes with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.